Mushroom and spinach salad
Instructions
Rinse several times with spinach leaves and then drain and pat dry.
Discard about half of the stems of the mushrooms and then skinned the chapels with a Pocket knife-sharp.
Wash mushrooms quickly under water spray and dry.
Divide the slices of bacon into three or four pieces and place them in a large pan just greased with oil and put them on the open flame.
Let them Brown a few minutes on each side so that they become slightly crispy then draw them up and appoggiatele on paper towels to absorb excess fat.
Accommodate the spinach in a large bowl, add the thinly sliced mushrooms vertically and place on all slices of bacon.
In a bowl diluted mustard, salt and pepper, lemon juice, add the oil and beat with a fork until an emulsion.
Pour the sauce over the salad, mix and serve.
Ingredients and dosing for 4 persons
- 300 g of small fresh mushrooms
- 2 handfuls of small spinach leaves keep
- 80 g of bacon sliced
- 2 tablespoons of olive oil extra virgin
- 1 tablespoon of sweet mustard
- 1/2 lemon (juice)
- Salt
- Pepper